Tuesday, February 8, 2011
Caviar & creme fraiche are normally paired with blini or small pancakes so you can enjoy the salty, sweet and succulent textures wrapped up perfectly in a bite sized treat. The blini are normally fairly bland in flavor, merely playing an edible plate of sorts to the star ingredient, the caviar.
A fairly easy duo to work with, replacing the blini with something equally as innocuous seemed like the perfect solution...
Cake seemed a little too heavy, as did a muffin, so I thought that a light and fluffy cornbread dotted with diced chives would add a nice texture to the dish. So here you go... enjoy!
Caviar & Creme Fraiche Cupcakes
yields 3 dozen mini cupcakes
2 Cups self-rising flour
2 Cups self-rising cornmeal
2 Cups milk
1/2 Cup vegetable oil
2 eggs, beaten
1/2 Cup diced Chives
1 Cup Creme Fraiche
2-3 oz Caviar
Combine all ingredients + 1/4 Cup diced Chives; mix well. Pour batter into a well-greased cupcake sheet. Bake at 450 degrees for 25 minutes. Let cool
Top each "cupcake" with a dollop of creme fraiche "frosting" a garnish of diced chives and a spoonful of caviar!